1. Grease a muffin pan with melted butter. Line each hole with 2 thin strips of baking paper. Place the paper in the holes in a crisscross pattern.
2. To make the base: Place the biscuits and half of the coconut flakes in the food processor. Process until crumbs are formed. Add butter and blend until well combined. Divide the crumb mixture evenly between the prepared tins. Press the crumbs firmly on the base and up the sides of the tins. Refrigerate for 20 minutes.
3. To make the filling: Place the well-drained pineapple, condensed milk, juice, coconut essence and white rum into a medium mixing bowl, and mix with a fork until well combined. Add the cream to the pineapple mixture and fold in using a large metal spoon.
4. Spoon an even amount of the filling into each crumb-lined tin. Refrigerate for 2 hours or until firm. Top with remaining coconut just before serving.

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